Recipe: Korean Kalbi Beef Bibimbap

So, I'm not gonna lie. This recipe takes awhile to prepare. But I will tell you the truth: It. Is. Amazing. 

I was majorly craving Korean food, but the kind from a place I used to frequent for lunch while living in DC called Rice Bar. You can build your own Bibimbap there, which is kind've like the Korean version of a burrito bowl from Chipotle, so there are TON of different variations. I like mine with Kalbi beef, crunchy veggies and a spicy peanut sauce.

I marinated the beef shortribs for several hours to give them maximum flavor, and did the prep-work of chopping and cooking the veggies while I was waiting. 

This little rice cooker was the best thing we put on our wedding registry!

The beef smelled so amazing while cooking on the grill.

Kalbi Beef 

5 pounds Korean style beef short ribs (I used American-style)

1 cup brown sugar, packed

1 cup soy sauce

1/2 cup water

1/4 cup mirin ( rice wine)

1 small onion, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Bibimbap 

4 cups cooked white sushi rice

1-2 package of bean sprouts

carrots (julienned) 

egg (cooked sunny side up)

broccoli (chopped)

lettuce/spinach thinly sliced

*other optional ingredients include: Tofu, radish, zucchini, shiitake mushrooms ... really whatever you like!

dash of sesame oil 

dash of soy sauce

salt + pepper to taste 

Wash and drain the bean sprouts, trimming the ends if desired. Add 1 tbs canola oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce and salt. Stir-fry another few seconds and add the sesame oil. You can throw in the carrots/lettuce to the stir-fry if desired--I like mine crunchy and un-cooked so I left them cold. Meanwhile steam the broccoli in boiling water a separate saucepan for 3-4 minutes. Remove the broccoli and blanch in iced water to stop from cooking. This helps to keep the crunchiness. 

Peanut Sauce

1 c. chicken broth

6 Tbsp. (heaping) creamy peanut butter

2-4 tsp. Sriracha chili sauce - depending on how hot you like it

3 Tbsp. honey

6 Tbsp. soy sauce

3 Tbsp. fresh minced ginger

4-5 cloves garlic, pressed or minced

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Thinly slice the beef into bite-sized pieces, meanwhile cooking your egg in a small skillet. Create your bowl by scooping in rice as the base and adding additional ingredients in your desired amount. Add the beef and drizzle with peanut sauce. Top with egg. 

I Left My Heart in Glover Park

Sometimes, the past has a way of creeping back into your head. You remember good things, you remember bad things. Those thoughts might make you feel weird/nostalgic/dumb/guilty/sad/envious/etc, etc.

A good friend of mine reminded me that it's OK to think of the past sometimes, just so long as it doesn't consume more than a few minutes of your time. 

One thing I know for sure, is that my life is good right now. Even on days when I'm feeling low. There is always much to be thankful for. 

... Like the fact that my past is in my past. 

this look is absolute perfection and I would appreciate it if someone gave me this right now.

Thanksgiving Edition

For Thanksgiving this year, Dan and I decided to blow off our families spend the holiday with our friends in D.C. We had a free flight with all the miles we earned from the honeymoon travels, so we figured, why not, we may never get the opportunity again. 

Besides, spending time laughing with our favorite boys and girls in our favorite city is just the best thing ever.

We arrived around noon on Thanksgiving day and took a cab straight to the old house in Glover Park. Our pals greeted us with fresh Keystones and big hugs. 

We immediately stuffed that 21-pounder and stuck him on the grill.

Meanwhile, Cole marinated the duck that he had harvested for our feast. He didn't know what a bay leaf was. He's such a boy. So adorable.

TOO MANY BOYS IN THE KITCHEN OMG GTFO IM COOKING 

The place setting was perfect and so was the company. 

And of course, no Thanksgiving would be complete with out a wrestling match. 

On Friday night we headed across town for a delicious chili dinner party hosted by DC's finest.

We arrived at 5, and stuffed our faces/played a million completely politically incorrect rounds of catchphrase until the wee hours.

I got to pretend like I still lived there and ride the metro. The Dupont Circle stop is my favorite :)

We ventured out to H st. and spent the day playing MORE games.

Girls dinner with my #1 B

Bumped into Jess and spent the night at one of our old stomping grounds, Marvin, re-living the shenanigans of our 23-year-old-selves.

lately.

Married life is exactly the same as not-married-but-living-together life. Except there's a lot of time and money for doing things other than planning a wedding. 

While we both had the absolute most magical time on our big day and two week long honeymoon, Dan and I were excited to get back to a bit of "normalcy." 

I use that term lightly.

I had a little Martha moment and planted 40 multicolored tulips in the front of the house. Can it be Spring already? 

Daniel Potter. 

Dan and I celebrated adult Halloween. Ordered Pizza, passed out candy, drank pumpkin beers. As cool as it would have been to sit around, just the two of us, in our costumes, we did venture out to a small get-together at one point.

 Confundus!

I just put on heavy eye makeup and wore a hat.

I promise to post wedding photos and the whole story soon! I gotta ease back into this blogging thing. ;) Though I will share this awesome gif that my lady love Mel of Betty The Bull made!